Match Restaurant
98 Washington Street
South Norwalk, CT 06854 USA
Telephone. 203-852-1088
Fax. 203-852-1137
New American
Executive Chef. Matthew Storch
Hours. Sunday - Thursday 5-10pm
Friday and Saturday 5-11pm

Match is the winner of the 2006 Best Overall Restaurant in Fairfield County (for the second straight year) from the 2006 CONNECTICUT Magazine's Annual Readers’ Choice Awards. Match continues to impress and win awards for Best Restaurant and Best Service from multiple magazines (Westport Magazine, Greenwich Magazine, CONNECTICUT Magazine, The Fairfield County Weekly, Yankee Travel Magazine) as well as national recognition from Wine Spectator winning “The Award of Excellence” the last 3 years in a row,

Match serves New American cuisine with an emphasis on high quality local ingredients, plate presentation and great service coupled with an award winning wine list. All of these elements come together in a super-hip environment designed by the famous SoNo Architect Bruce Beinfield. Match is on fire! Reservations recommended.

Match is located on Washington Street in the heart of historic South Norwalk. Scott Beck created Match in 1999 and he strategically located Match across the street from his other SoNo landmark, The Loft Martini Lounge.

Over the last seven years, Match has become one of the favorite restaurants of Connecticut diners, winning the 2006 and 2005 "Readers' Choice for Best Restaurant" in Fairfield County as well as the distinction of "Best Service" in the state, from Connecticut Magazine. In addition, Match won the 2005 "Best New American Restaurant" and "Best Service in Fairfield County" from Moffly Publications

“Creative New American fare and beautiful people” make this “funky and hip” SoNo spot “a match made in heaven”; it’s “loud and boisterous”, but chef Matt Storch’s Asian-accented cuisine is “impressive” and holds its own in the “trendy-as-all-get-out” atmosphere.
- Zagat Survey


 Dinner Menu


Crab 'Doughnuts'
truffled jumbo lump crab salad folded into 'zepoli' dough and fried, sprinkled with powdered garlic and chilies, with a creamy fava- yuzu-truffle 'dip'

Steak Tartar 'and Eggs'
raw and crispy shallots, chopped black truffles, '3 minute' quail egg, black pepper 'au poivre style' crema,and crisp parsley

Carmelized Diver Scallops
covered in bacon 'dust', with garlicky spinach, surrounded by 'beautiful' Florida oranges, a touch of chili oil, and extra virgin olive oil

Salt Poached Asparagus 'in Bed'
resting on warm parmesan cream and blanketed by a ‘sunny side up’ egg, crisp feta ‘crouton’, prosciutto chips, and a drizzle of aged balsamic

‘EZ’ Mussels
‘shell-less’ PEI mussels ‘piled’ on olive oil soaked and grilled bread, swimming in spring English pea ‘chowder’, with luscious potatoes and picked thyme leaves

Crispy Semolina Coated and Fried Calamari
spicy cherry pepper and kalamata olive tapenade, pea tendrils and spicy tomato aioli

Seared Wasabi and Sesame Rubbed Tuna
coconut sticky rice cake, sweet soy, avocado crema, watercress and spicy 'saracha'

Bruschetta 'Bar'
classic tomato, roasted portobello, spicy eggplant, truffle and fava puree, citrus olives, goat cheese, mozzarella, and parmesean. Craft your own!

Tuna Tartar 'Cracker'
crisp flat bread topped with caramelized onions, pine nuts, golden raisins, and capers, covered with Asian style tuna tartar and avocado aioli

Shrimp Cocktail 'Ceviche Style'
jumbo poached shrimp mixed with a horseradish and peppered vodka infused cocktail sauce piled on top of crisp wonton crackers

mozzarella di Bufula, paper thin ‘San Danielle’ prosciutto, ‘broken’ parmesan reggiano, warm puff pastry grissini, and shaved melon, finished with tomato-basil and fig-balsamic jams

Margherita Pizza
crushed tomatoes, mozzarella and basil

House Pizza
caramelized onions, mozzarella, plum tomatoes and a balsamic dressed arugula salad

Forest Pizza
brandied mushrooms, pesto, garlicky spinach, goat cheese, and mozzarella

Spicy Sausage Pizza
grilled red onions, melted peppers, jalapenos, chili oil and mozzarella

Shrimp 'Fra Diablo' Pizza
garlic, spicy tomatoes, charred red onions, mozzarella and basil


Baby Organic Greens
warm potato 'latkes' and goat cheese, grilled vidalias, balsamic-fig vinaigrette

'Fork and Knife' Caesar
heart of romaine, garlic, shaved parmesan, grilled tomato topped croutons

Wild Arugula Salad
warm parmesan cream, 'just squeezed' lemons and extra virgin olive oil, charred onions, and parmesan reggiano

Chopped Salad
romaine, seasonal vegetables, red wine and honey vinaigrette

Chopped Salad
with gorgonzola dolce

'Untraditional' Taco Salad
baby iceberg lettuce, cucumber, tomatoes, olives, jalapeno salsa and guacamole, over a warm spiced beef, cheddar, and filo 'spanakopta'

Shaved Pear and Gorgonzola Salad
delicate mache leaves tossed with crunchy egg noodles and a sherry and vanilla vinaigrette, quenelles of gorgonzola, and a drizzle of vincotto syrup

Watermelon and Ginger Salad
butter lettuce ‘sprayed’ with watermelon and ginger juices, piled on diced watermelon and crushed pistachios, topped with warm fried shallot ‘rings’


‘Stuffed Shells’
filled with luscious mascarpone, basil and ricotta, covered with ‘shucked’ lobster tossed in flambéed brandy butter, thyme and crisp sugar snap peas

Springtime Bucatini
‘al dente’ noodles tossed with the ‘bounties of spring’, morels, crushed basil pesto, rosemary scented white beans, ‘slow braised’ chicken and parmesan reggiano

Handmade Goat Cheese and Baba Ghanoush Agnolotti
confit of veal breast simmered in white wine and rosemary, a sprinkle of citrus scented of olives, and wilted arugula

Spring Lamb Medallions
marinated in rosemary and garlic, leaning on a morel stuffed popover, baby fennel and young Vidalia agro dolce, and a sauce of ‘pulverized’ English peas and bacon

Char-grilled ‘Silky’ Black Cod
perched on an ‘egg roll in an accident’ topped with a ragu of favas, baby beets, and sesame scented bok choy, covered with ‘sticky’ soy and beet ‘mousse’

‘Golden Brown’ Alaskan Halibut
fluffy mixed nut waffle, luscious whipped potatoes, blood orange ‘stain’, truffled saba syrup, and ‘tiny’ caramelized zucchini

8 oz. Tenderloin of Beef
roasted and soaked in butter, sitting on charred asparagus, and covered with a handmade lobster ravioli, crispy potato ‘marbles’ and marrow, and a cabernet enriched bordelaise

Wood Roasted Organic Chicken
haricot vert, scalloped potatoes, crushed basil, and a lemon pan jus

Char-Grilled Dry-Aged Sirloin
bistro fries, creamed spinach, 'melting' garlic butter, and sweet and sour onions

Wood Roasted and 'Blackened' Block of Swordfish
ash-roasted fingerling potatoes, lemony asparagus, pressed jalapeno studded guacamole, coated with a golden raisin and pine nut glaze

'8 hour' Osso Bucco of Veal
'it's still here at your request', parmesean reggiano risotto, fried sage, and the braising 'love'


Hot Chocolate 'Souffle' Cake
crushed and whole raspberries, chocolate crunchies, and Tahitian vanilla gelato

Classic Tiramisu
layers of mascarpone cream and lady fingers, whipped cream, and chocolate covered espresso beans

'Tipsy' Cheesecake
Vanilla scented New York cheesecake, with blood orange segments and syrup, pistachio crust, and 'flamed' Grand Marnier

Luscious Granny Smith Apple Crisp
Steaming cinnamon and yuzu scented apples, buttery brown sugar crisp topping, and cinnamon gelato

'Smores' Creme Brulee
free form white chocolate custard, 'torched' marshmallows, warm chocolate bars, whole and crushed Graham crackers, and pomegranate molasses

'Just Baked' Chocolate Chip Cookies
chocolate-peanut butter gelato, carmelized bananas, and whipped cream

Gelato and Sorbet
selection of gelato and sorbet with even tail cookies



Go to Match Restaurant's Website